Scorpion Reef
4.4 27 ratings
Ingredients
1 oz Mezcal
1 oz Aged Jamaican rum
1 oz Pineapple juice
3/4 oz Lemon juice
1/2 oz Orgeat almond liqueur
8 drop Chocolate bitters
5 dash Aromatic bitters
How to make
Serve in a wine glass
Prepare
- 1 Select and pre-chill a WINE GLASS.
- 2 Prepare garnish of five-spice powder.
Method
- 3 POUR first 6 ingredients into glass and briefly stir.
- 4 Two-thirds fill glass with crushed ice and SWIZZLE.
- 5 FILL glass with more crushed ice.
- 6 FLOAT dashes of aromatic bitters.
- 7 CROWN with a mound of crushed ice.
Garnish
- 8 Dust ice crown with five-spice powder.
- 9 Serve with a straw.
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Flavour profile
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
17.2% alc./vol. · 1.6 standard drinks · 173 calories
History
A delicious modern mezcal and rum cocktail that has the potential to become a Tiki classic.
Marshall Davis created this drink in 2017 at Gallo Pelón Mezcaleria in Raleigh, North Carolina. The recipe has been adapted from his original.
Created by Marshall Davis